Chef Gary Williams of DeJavu Restaurant talks about his life,and wants to show you a healthier way to eat. How long have you been coming to DeJavu Restaurant and never knew that the vegetables you eat are not just vegetarian, but vegan vegetarian. Please respond and comment and by all means give us your feedback on the blog. This blog does not take the place of a doctor, or his expertise, it just offers you a recipe for his prescription, stay in touch, come in , eat-up, and carry out.

Wednesday, August 19, 2015

We Are One Big Happy Family DeJAVU Restaurants Merge

Thank You all for supporting DeJAVU thru the years. We have merged DeJAVU Restaurants, Lil DeJAVU and DeJAVU Downtown into one. We chose to close the Florida Location, which is where it all started.

Visit our Downtown Location for the same great New Orleans Cuisine you have come to love!

DeJAVU Restaurant is also available for Catering. 51 South Main Street (901) 505-0212

Chef Gary Williams stepped out on faith two years ago when he decided to open a downtown location. His son Rondell Williams, who is also a Chef, moved to Memphis in support and his dream has come to fruition.

Chef Williams has always said, "Its not for me, its for my family, they will be here, long after I am gone." Yes, indeed DeJAVU Restaurant is a family affair. Please continue to support and pray for the DeJAVU Family.

Total Pageviews

Spinach and Mushroon Vegan Quesadilla in 5 minutes

"Cooking With Chef Gary" DVD

About Me

Title: Chef/owner DeJaVu New Orleans Creole Soul Food and Vegetarian Restaurant.
Hometown: New Orleans
Who or what was your first cooking influence? My mother. We call her "Mama Gamble." Her passion for cooking, her passion for people, just enjoying what she did.
What was the first thing you ever cooked or baked? Smothered pork chops with sweet peas and steamed rice. I was 12 years old.
What made you decide to become a chef and when was that? When I saw the looks on people's faces as a result of eating my mother's food. Food brings folks together. I want to do that because I love people.
What was something important that a fellow chef taught you? How to organize and how to just enjoy what you're doing. Taking care of people.
What is the Gary Williams style? Soul food with a Creole twist.
Describe a dish you created. Alligator Stew, a meal I put together when I moved here to Memphis. I'd been cooking over 32 years. Never seen a recipe. Just thought about my time in Miami and Las Vegas, New Orleans, California and blended seasonings -- a little henna curry with French bell peppers and onions, dry and fresh seasonings -- and the rest is history.